Caramelized Brussels Sprouts With Pancetta
Author: April | Food n' Focus
  • 3 pounds brussels sprouts
  • 6 tablespoons EVOO
  • 6 shallots, thinly sliced
  • 2 ounces thickly sliced pancetta, diced
  • Kosher salt
  1. In a large pot of boiling water, cook the brussels sprouts until crisp- tender, about 5 minutes. Drain and pat dry. Cut the brussels sprouts in half lengthwise.
  2. In a large skillet, heat 2 tablespoons of the olive oil. Add in the shallots and cook over low heat, stirring until lightly browned. Transfer into a bowl.
  3. Add the remaining olive oil to the skillet along with the brussels sprouts. Stir in the pancetta, season with salt and cook over high heat until the sprouts are golden and tender.
  4. Add back in the shallots and cook until warm, about 5 minutes. Serve immediately.
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